My mom would whip this up on busy summer nights when no one wanted to stand over a hot stove for long. The whole thing comes together in one pan and tastes like something from a fancy restaurant.

3. Add the shrimp to the skillet and cook for 1 to 2 minutes per side, until they turn pink and are nearly cooked through.

4. Pour in the heavy cream and stir gently to combine. Let the sauce simmer for 2 to 3 minutes, until it thickens slightly and coats the shrimp.

5. Taste and adjust the seasoning if needed, then spoon the shrimp and sauce onto plates and serve right away, with chopped parsley if you like.

Variations & Tips

For picky eaters: Serve the shrimp and sauce over noodles or rice and keep the seasoning simple. If someone in the family is unsure about shrimp, this sauce is also lovely spooned over cooked chicken or even sautéed mushrooms.

Make it a little brighter: A squeeze of lemon at the end adds freshness and helps balance the richness of the butter and cream. This is especially nice if you are serving the shrimp with pasta.

Watch the shrimp closely: Shrimp cooks very quickly, and overcooked shrimp can turn rubbery. As soon as they are pink, opaque, and gently curled, they are ready for the sauce.

Stretch the meal: If you want to make this dinner go a little further, toss the finished shrimp and sauce with cooked linguine or spoon it over rice. Adding a vegetable on the side makes it feel complete without much extra work.